In a large cast iron skillet (if you don’t have a cast iron skillet, you can you a large soup pot or deep nonstick pan, and then transfer to a baking dish), sauté onion, peppers, and potato in oil for 5 minutes or until onions become translucent.
Add ground beef to skillet and sauté 5 minutes while breaking the meat up.
Stir in garlic and all of the seasonings to the ground beef and vegetable mixture and cook for another 1-2 minutes.
Remove skillet from heat.
In a large bowl, whisk together coconut milk and eggs.
Add milk mixture to the ground beef and vegetables and combine.
Transfer skillet to oven (or transfer to an oven safe baking dish first) and bake for 20 minutes.
Cool for 5-10 minutes before cutting.
Top with avocado, cheese sauce (see recipe note for my dairy free Pepperjack Cheese Sauce), green onions, salsa, or jalapeños before serving!